Summer Corn and Tomato Salad

By • August 18, 2009 • 6 Comments

162 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Delicious side for any summer meal.abuck

Serves 15

  • 20 ears of corn
  • 6 fresh ripe tomatoes
  • oil, salt, pepper, good quality paprika
  1. Prepare a charcoal grill to high heat. Prepare a large pot of heavily salted boiling water.
  2. Cut all of the ears of corn in half, this will make it easier to remove the kernels.
  3. Blanch the corn until bright yellow, remove from the pot and let air dry for a few minutes.
  4. Place all the corn on the grill and begin to burn each side a little bit. You want a good mix of burned and not burned kernels.
  5. Dice up the tomatoes, add them to a large bowl.
  6. Remove corn from the grill and cut all the kernels off.
  7. Add the corn to the bowl along with salt, pepper, and about a tablespoon of paprika. Add olive oil, mix until lightly coated.
  8. Adjust seasoning, serve.
Jump to Comments (6)

Tags: corn, entertaining, farmers market, seasonal, simple, tomato

Comments (6) Questions (0)

Default-small
Default-small
Open-uri20130203-7046-1u7cxkg-0

4 months ago Fran McGinty

I made this last night and it was awesome. I take care of a 74 year, old steak and potatoes kind of girl. She very carefully took a small fork full and declared it delicious. Thank You for another great recipe from FOOD 52. I will be making this one again and again.

Image

over 1 year ago Carla D. Thomas

I made this tonight with dinner, it was awesome! I had to modify it because I don't have a useable grill right now so into ok whole kernel corn (canned) drained it and let it dry a bit and then browned it in a skillet. Everyone loved it!

Default-small

over 1 year ago keihin

Prep can be simplified by cooking the corn entirely on the grill. Variations are easy, substituting other spices or herbs for the paprika: herbes de Provence, fresh thyme, or basil would work well.

Default-small

over 1 year ago Rkelly3042

Simple, pure and delicious...love it-thanks for the recipe!

Cathybarrow_allrecipes_%c2%a9_2014

over 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Nice recipe, thanks. We made this last night and it was yummy! Used smoked paprika as that's what I had at hand.

Dsc_2310.jpg

about 5 years ago abuck

hey- glad you enjoyed it! It's one of my summer favorites